Introduction

I add these to my Garden Abundance Tomato soup. These should be a little sticky. Remember, they'll double their size, or more, when they cook.
I add these to my Garden Abundance Tomato soup. These should be a little sticky. Remember, they'll double their size, or more, when they cook.

Directions

I've planned this for 6 servings, depending on the size you make them, for the nutritional counter. However, that's a guess since we never counted servings, we were all too greedy and tended to eat up every last dumpling in the first meal.

1. Make sure the flour is free of lumps, if necessary, pass it through a fine meshed strainer. Stir in the baking powder.2. Melt the butter and add to milk. It's best to use at least 2 % milk, or whole milk if you don't mind the little fat. It helps makes the dumplings lighter and fluffier. 3. Slowly add flour to the milk and butter, stirring to incorporate it evenly, until you a consistency like a wet dough.4. Add egg, minced garlic and garlic powder and pepper. The dough should be slightly sticky.5. Cover and chill for 10 minutes.6. Drop by small teaspoonfuls or with a fork into simmering soup. Make sure it doesn't boil or the dumplings will break apart. Give them plenty of room to expand. 7. Simmer for 10-15 minutes until dumplings swell 2 - 3 times their size and are light and fully cooked through to the center.

note: if using a small pot, you may need to make the dumplings in batches so they have enough room to cook.